Japanese steamed cheesecake or cotton cheesecake

For the Cheesecake:

250g (9 oz) cream cheese, softened

1/4 cup (60g) unsalted butter

1/3 cup (80ml) milk

1/2 cup (100g) granulated sugar

4 large eggs, separated

1/2 teaspoon vanilla extrac

1/3 cup (45g) cake flour

2 tablespoons cornstarch

1/4 teaspoon salt

1/2 teaspoon cream of tartar (optional, helps stabilize egg whites)

Powdered sugar (for dusting, optional)

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